Prep Time: 10 minutes
Cook Time: 20 minutes
There are some vegan dishes that can fool the most stubborn meat eater, and this is one of them. Vegan smoked salmon not only looks like the real deal, but it tastes EXACTLY like the fanciest lox you remember having once upon your meaty past. As an extra bonus, I should mention that this dish is impressively low-cost, unlike the fish version.
You may be wondering what the fish is substituted with. It is actually quite a humble ingredient that easy to find all over the world: CARROT.
It may be hard to believe because of its distinct flavor and crunch, but it all adds to sweetness and salmon-like texture that we remember.
Smoke flavoring comes from liquid smoke. You can find this at most specialty grocers or online. There are a variety of different smokes available, and I have been using liquid hickory which is quite nice.
Be prepared to have your mind blown!
For 4 servings
- 2-3 carrots
- 1 sheet nori
- 1 teaspoon liquid smoke
- 2 teaspoons soy suace
- 2 cups cooked chickpeas, rinsed
- 1 cup water
- 3 tablespoons tahini
- 2 tablespoons olive oil
- Juice of one lemon
- Zest of one lemon
- Salt to taste
- Red onion, sliced
- Fresh dill
- Preheat oven to 400 degrees F.
- Using a potato peeler, skin the carrot into long thin strips. It is up to you what thickness you make, I generally try to make them as thick as possible.
- Line a baking dish with foil, with extra on each side.
- Add the carrots, liquid smoke, soy sauce and crumble the nori sheet overtop. Stir so that everything is coated.
- Cover the carrots with the remaining foil so that it is wrapped. The idea is to steam it in a parcel. If it is exposed, the carrots may dry out.
- Place the tray of carrots into a warmed oven, and bake for approximately 20 minutes. You want them to be soft, but not mushy, so check on them every 5 minutes.
- Combine all ingredients into a food processor and blend until smooth.
- Taste it and add salt to your liking.
Serve over bread, bagel, crackers or on its own with fresh dill, red onion and capers.
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